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Chocolate Linzer Cookies

 Chocolate Linzer Cookies
Living in the town of North Pole, it's no surprise that Heather Peters enjoys Christmas baking! "My mom and I used to make these cookies together," she recalls. "Now that I am married and living in Alaska, I love to bake them for my own family. They remind me of home!"
24 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • Confectioners' sugar
  • 6 tablespoons seedless raspberry jam


  • In a small bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • extract. Combine the flour, baking powder, salt and cinnamon;
  • gradually add to creamed mixture and mix well. Refrigerate for 1
  • hour or until easy to handle.
  • Divide dough in half. On a lightly floured surface, roll out one
  • portion to 1/8-in. thickness; cut with a floured 2-1/2-in. round
  • cookie cutter. Roll out remaining dough; cut with a 2-1/2-in.
  • floured doughnut cutter so the center is cut out of each cookie.
  • Place 1 in. apart on ungreased baking sheets. Bake at 350° for
  • 8-10 minutes or until edges are lightly browned. Remove to wire

2 of 2

Chocolate Linzer Cookies (continued)

Directions (continued)

  • racks to cool.
  • Spread melted chocolate over the bottoms of solid cookies. Place
  • cookies with cutout centers over chocolate. Sprinkle with
  • confectioners' sugar. Spoon 1/2 teaspoon jam in center of each
  • cookie. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 180 calories, 8 g fat (5 g saturated fat), 33 mg cholesterol, 130 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.